The Restaurant Manager leads by example and ensures that the restaurant is operating to its full potential in the absence of a manager. Assist in the oversight and coordination of the day-to-day FOH and BOH operations of the business. Plan, organize, train, and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, and cleanliness.

Benefits:

• Team Member Meal Benefit Program - STEEP Discounts on Food & Beverage at ALL of our restaurant group's locations
• 401K WITH Company Match
• We pay for your County Bartender's License
• We pay for ServSafe Manager Food Safety Certification (5 year Certificate)
• EVERYONE is eligible for Medical, Dental, & Vision Insurance within first 30 days of Employment.
• TONS of Supplemental Benefit Offerings
• FREE $25,000 Life Insurance Policy
• FREE Lifetime enrollment in our Industry-leading Employee Assistance Program
• FREE Lifetime enrollment in our "Perkspot" (Think of it like Groupon, but better)
• 3 Weeks Paid-Time Off
• An INCREDIBLE work culture that focus on Team Member enrichment
• A schedule that works for you, we are SUPER flexible and understand people have lives outside of work.
• 5-Day Work Week (Guaranteed 2 days off a week).

Requirements:

EDUCATION AND EXPERIENCE

-High school diploma or equivalent.  

-College Degree preferable.  

-One year of experience in a leadership role.  Two years of experience in a restaurant role is preferred.  

-Must be a minimum of 18 years of age

-Strong verbal and written communication skills; is capable of communicating effectively with guest and team members; bi-lingual skills a plus

LICENSES:

-Local Bartender’s (Class D Operator’s) License OR Local Manager’s (Class B Operator’s) License

-State of Wisconsin Food Manager Certificate (ServSafe Perferred) 

-Must have reliable transportation

ACCESSIBILITY:

- Must be present and available in your store through the entire duration of your scheduled shift. (working remotely is not permitted)

- Must have a regularly used/working phone number on file for store management to contact in the event of an emergency.

-Maintains an open-door policy with team members.

POSITION TYPE AND HOURS:

The Restaurant Manager will work a variety of day and night shifts. Evening and weekend hours will be required regularly.

This role is a non-exempt, 30+ hours per week position.

PERSONAL REQUIREMENTS:

-Self-discipline, initiative, leadership ability and outgoing.

-Pleasant, polite manner as well a neat and clean appearance.

-Ability to motivate Team Members to work as a team to ensure that food and service meet appropriate standards.

-Demonstrates time management and organizational skills.

-Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

-Must possess good communication skills for dealing with diverse staff and customers.

PHYSICAL DEMANDS

-While performing the duties of this job, the RM is required to stand and walk for up to 10 hours at a time, with brief time to sit intermittently. The RM must occasionally lift or move restaurant products and supplies, up to 50 pounds. The RM must also have the stamina to work up to 60 hours per week when necessary.

Accountabilities:

1. The RM must keep upper management promptly and fully informed of all issues and takes prompt corrective action where necessary or suggest alternative courses of action.

2. The RM must complete his or her job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.

3. The RM must maintain a favorable working relationship with all company Team Members and vendors to foster and promote a cooperative and harmonious working climate which will be conducive to maximum Team Member morale, productivity and efficiency/effectiveness.

Essential Functions:

1. Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

2. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. 

3. Work with the Kitchen Manager on duty to ensure that all food and products are high quality and served following set standards.

4. Assist in the training of employees and create a positive, productive working environment. Recommend additional training for employees or corrective action as necessary. 

5. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. 

6. Fill in where needed to ensure guest service standards and efficient operations.

7. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

8. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.

9. Ensure that all delivery of products is received in correct unit count and condition, and that deliveries are performed in accordance with the restaurants receiving policies and procedures. 

10. Assist management team with daily and weekly inventory, as well as ordering product based on business needs.